500g cherry tomatoes (or use the same amount of ripe tomatoes, roughly chopped)
200g feta cheese
Olive oil (or use whatever oil you can afford)
Salt & pepper
Fresh basil, optional
Veg Portions / Serving:
Preheat oven to 200C/gas 6. Pour the cherry tomatoes into an oven-safe dish or roasting tin and drizzle over a couple of tablespoons of olive oil and a good pinch of salt & pepper. Toss to mix the tomatoes in the oil and seasoning, then place the block of feta in the middle of the dish and drizzle with an extra tablespoon of olive oil. Bake for 35 mins or until tomatoes are wrinkling and bursting and the cheese is melting.
Meanwhile, cook the pasta in a pot of salted simmering water according to package instructions. Drain over a small bowl or mug to catch a little of the cooking water to help loosen the sauce if needed.
Toss the drained pasta with the tomato feta sauce, adding a little of the cooking water if needed to thin it out. Stir through a little fresh basil if you like, season with extra salt and pepper if it tastes like it needs it and serve straightaway.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.